Crab Stuffed Roast of Pork

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Dinner

25 min

2 hrs

8

    • 3 lb
      1.5 kg
      Canadian Pork Leg Outside Round Roast, boneless, trimmed
    • 2 Tbsp
      25 mL
      butter or margarine
    • 1/4 cup
      50 mL
      EACH chopped onion and celery
    • 1
      1
      clove garlic, minced
    • 1 cup
      250 mL
      diced canned crab flakes
    • 1/2 cup
      125 mL
      soft bread crumbs
    • 1 Tbsp
      15 mL
      chopped fresh dill
    • 1 tsp
      5 mL
      canola oil
    • 1/4 tsp
      1 mL
      EACH salt and pepper
    • 1/4 tsp
      1 mL
      cayenne pepper
    • 1/2 cup
      125 mL
      1% or 2% plain yoghurt
    • 2 Tbsp
      25 mL
      chopped parsley
    • 2 tsp
      10 mL
      minced onion
    • 1/4 tsp
      1 mL
      EACH salt and pepper
    • 1 cup
      250 mL
      finely chopped, seeded, peeled cucumber

Directions

Untie pork roast and, if necessary, slice horizontally, about 3/4 of the way through so that it opens like a book. In butter or margarine, sauté onion, celery and garlic until softened. Stir in crab, bread crumbs, dill and cayenne pepper. Spread stuffing down centre of the pork, leaving a 1″/2.5 cm border around the edges. Bring sides of roast together and secure with kitchen twine. Place pork in a roasting pan. Brush roast lightly with oil and sprinkle with salt and pepper. Roast in a 325°F (160°C) oven for 2 hours or until a meat thermometer inserted into the centre of the stuffing registers 155-160°F (68-71°C). Remove pork; cover loosely and let rest 10 minutes before slicing. Meanwhile, in a bowl, combine yoghurt, parsley, onion and 1/4 tsp/1 mL each salt and pepper. Stir in cucumber and serve with roast. Serve with potato salad and corn on the cob.


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